For the Curry Paste

• 3 –4 Thai green chiles or serrano peppers seeded for less heat
• 3 cloves garlic
• ½ small red onion or 2 shallots
• 1- inch piece fresh ginger or galangal peeled and chopped
• 1 stalk lemongrass tender inner part only (or 1 tsp lemongrass paste)
• ¼ cup cilantro stems leaves optional
• ¼ cup Thai basil or regular basil leaves
• 1 tbsp soy sauce or tamari for gluten-free
• 1 tbsp lime juice plus more to finish
• 1 tsp brown sugar optional
• ½ tsp ground cumin optional
• 1 –2 tbsp water or coconut milk to blend

For the Curry

• 1 –2 tbsp oil avocado or coconut
• 1 block firm tofu pressed and cubed (or 1 ½ cups cooked chickpeas / sliced tempeh)
• 1 can 13.5 oz full-fat coconut milk, unsweetened
• 1 medium red bell pepper sliced
• 1 medium carrot sliced thin
• 1 medium zucchini sliced
• 1 cup green beans trimmed
• Salt to taste

Fresh Thai basil or regular basil, for serving

Steamed jasmine or brown rice, for serving